Healthy and delicious: Lenten menu at the Gastronomic Rows of the National Centre RUSSIA

In Russia, the spring fast is not only a religious practice but also a culinary tradition closely connected with caring for one’s health. After a long winter, it is especially important to enrich the diet with vitamins, consume enough fibre and slightly reduce calorie intake. Fasting should be approached wisely: not by going hungry but by choosing thoughtful, varied and nourishing meals. At the Gastronomic Rows of the National Centre RUSSIA, guests can find many tasty, healthy and Lenten dishes.

The North builds its Lenten menu around simple yet deeply flavourful dishes. Milk mushrooms are served with fragrant onion and aromatic oil — a recognisable taste of the Russian countryside, where the focus is on the quality of the mushrooms and their delicate preparation. Nearby is a pepper and aubergine spread: thick and velvety, with a light smoky note and the freshness of herbs. It works well both as a standalone appetiser and with crisp bread. Lenten cabbage soup proves that even without meat broth a soup can be rich, warming and truly homely. Skoblyanka with mushrooms continues the northern theme of generous, hearty dishes. Here potatoes and champignons form a satisfying base, while spices help reveal the natural flavour of the vegetables.

The East turns to bright aromas and unexpected combinations. Pumpkin cream soup is thick and very delicate, with the pumpkin’s natural sweetness and subtle herbal notes, while pumpkin seeds enrich the texture and flavour and enhance its nutritional value. A grilled vegetable salad with a piquant sauce shows just how interesting a Lenten dish can be. A light aroma of the grill, a rich sauce and crisp rice chips turn a familiar salad into a full gastronomic experience. The eastern selection is completed by uzvar made from forest berries — a natural drink with the gentle tartness of strawberry, cherry, cranberry and currant that refreshes and supports the body during the fast.

Photo: Press Office of the National Centre RUSSIA

The West offers a comforting and familiar cuisine where every detail is carefully balanced in flavour. A courgette salad is a light dish in which the tenderness of the vegetables is highlighted by fresh herbs and soft notes of olive oil. The classic vinaigrette keeps its familiar character yet stands out for its harmonious balance: the sweetness of beetroot, the neutrality of potatoes and the light acidity of pickled cucumbers and vegetables combine into a rich, well-rounded taste. Mushroom soup is a dense, aromatic dish with a pronounced mushroom character and a rich vegetable broth that warms and pleasantly satisfies. Vegetable cutlets with mushroom sauce add the feeling of a complete hot dish: a crisp crust, a soft texture inside and a thick sauce with a pronounced champignon flavour make this option particularly appealing for those seeking a hearty plant-based alternative to meat dishes.

The South offers Lenten sets — a convenient option for those who want a thoughtfully composed menu at once. One set includes lentil soup with vegetable broth, Chaban salad without cheese and compote. The combination of rich plant protein, fresh vegetables and a light homemade drink gives a pleasant feeling of fullness without heaviness. Another set is built around bean soup with vegetable broth, Crispy Aubergine salad and compote. Here Mediterranean notes become more pronounced: the dense texture of beans, the expressive character of aubergine and the simplicity of a natural drink create the feeling of warm, sunny cuisine even during the strictest days of the fast.

The Lenten menu of the Gastronomic Rows shows that giving up animal products does not mean giving up flavour and enjoyment. On the contrary, it is an opportunity to discover new combinations, recall seasonal vegetables and berries and look at familiar dishes in a new way. Whichever corner guests choose — North, East, West or South — the diverse dishes help observe the fast thoughtfully, deliciously and satisfyingly.